Spicy Coconut Shrimp Bisque

Recipe View 27 mins Infuse the base: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the reserved shrimp shells and sauté until they turn a beautiful pink color, approximately 2 minutes. Introduce the water or seafood stock, bring to a gentle simmer, and allow it to infuse for 20 minutes. This step extracts the essence of the shrimp, creating a rich foundation for the bisque. Remove from heat and set aside.

Recipe View 8 mins Build the flavor profile: In a large saucepan or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped green onions, celery, and jalapeño. Sauté until the vegetables soften and become fragrant, about 5 minutes. Reduce the heat to medium-low, stir in the flour, and cook for 3 minutes, creating a roux that will thicken the bisque.

Recipe View 3 mins Combine and simmer: Gradually stir in the creamy tomato soup into the vegetable mixture until well combined. Strain the shrimp shell-infused liquid into the tomato soup mixture using a fine-mesh strainer, discarding the shells. Increase the heat to medium-high and bring to a simmer.

Recipe View 18 mins Final touches: Stir in the coconut milk, red curry paste, and fish sauce. Bring the bisque back to a simmer and cook for 15 minutes, allowing the flavors to meld together beautifully. Add the shrimp, reduce the heat to low, and simmer until the shrimp are cooked through, about 3 to 4 minutes. Be careful not to overcook the shrimp.

Recipe View 1 mins Serve with flair: Divide the bisque among bowls. Place a rice cracker in the center of each bowl and garnish with thinly sliced fresh basil.